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Photo of: Summer Savory Bruschetta Topping

Summer Savory Bruschetta Topping

Submitted by: kdallmer 
Home Town: Marlton, New Jersey, USA
Living In: Magnolia, New Jersey, USA
A fresh bruschetta topping combines roma tomatoes with basil, savory, thyme, and garlic. Let the topping stand for 1 hour to blend the flavors; serve on toasted Tuscan bread slices or crackers. 
Photo of: Portobello Stuffed Mushroom Burger

Portobello Stuffed Mushroom Burger

Submitted by: Questoria 
There's no ground beef in these 'burgers' using portobello mushroom caps stuffed with a cheese and spinach mixture instead. 
Photo of: Portabella Mushroom Burgers with Red Pepper Mayonnaise

Portabella Mushroom Burgers with Red Pepper Mayonnaise

Submitted by: J.T. 
Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce. 
Photo of: Jen's Tomato Arugula Bruschetta

Jen's Tomato Arugula Bruschetta

Submitted by: Esmee Williams 
Home Town: Groton, Massachusetts, USA
Living In: Seattle, Washington, USA
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread. 
Photo of: Simmering Marinara with Brie

Simmering Marinara with Brie

Submitted by: MQSMITH 
Home Town: Athens, Georgia, USA
Living In: Acworth, Georgia, USA
Tomatoes, brie, garlic and basil make a rich, elegant sauce. 
Photo of: Grilled Stuffed Portobello Mushroom Caps

Grilled Stuffed Portobello Mushroom Caps

Submitted by: PHILADELPHIA Cooking Creme 
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal. 
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Photo of: Roasted Portobello Mushroom Fettuccine

Roasted Portobello Mushroom Fettuccine

Submitted by: Dee E. 
Home Town: Jackson, Mississippi, USA
Living In: Bethalto, Illinois, USA
Fettuccine pasta is tossed with fresh asparagus, roasted red and yellow peppers, and portobello mushrooms for a pasta dish with bright colors and flavors. 
Photo of: Bruschetta with Shallots

Bruschetta with Shallots

Submitted by: DOREENB 
Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour. 
Photo of: Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Submitted by: STEPHANIE ROSE 
Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce. 
Photo of: Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Submitted by: Peter Alfieri 
Home Town: Lincoln, Rhode Island, USA
Living In: Barrington, Rhode Island, USA
Cremini mushrooms (also called 'Baby Portobellos') join Italian sausage in this hot and bubbly pasta. 
 
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